Recipe for canning strawberry pie filling involves making a thick mixture of strawberries, sugar, and sometimes cornstarch. This mixture is then preserved in jars so you can enjoy it later.
The taste of strawberry pie filling canning recipe is sweet and full of flavor. The strawberries become even more delicious when mixed with sugar and other ingredients. They add a juicy, fruity taste that reminds you of biting into a fresh strawberry.
You can use this filling to make strawberry pies, tarts, or turnovers. It also makes a great topping for ice cream, pancakes, waffles, or yogurt, adding a sweet and fruity touch to your favorite dishes.
Strawberry Pie Filling Canning Recipe Ingredients
3 1/2 cups of cleaned, sliced strawberries
3/4 cup + 2 Tbsp. Sugar
1/4 cup + 1 Tbsp. Clear Jel
1 cup water (or juice)
3 1/2 tsp. Bottled lemon juice
How I Made Strawberry Pie Filling Canning Recipe
First, I thoroughly washed the berries to remove any dirt. Then I trimmed the green caps and sliced the strawberries into evenly sized pieces.
In a small bowl, I measured 3/4 cup plus 2 tablespoons of sugar and 1/4 cup plus 1 tablespoon of Clear Jel cornstarch. I whisked them together and set the dry ingredients aside.
Next, I boiled 1 cup of water in a large pot to help dissolve the thickener. Slowly stirring, I added the sugar mixture and continued cooking until thick.
Once thickened, I stirred in 3 1/2 teaspoons of lemon juice for brightness. Then I gradually folded in the sliced strawberries and simmered one more minute.
While the mixture cooked, I sterilized my jars by boiling them. Then I ladled the hot filling inside, leaving 1/4 inch headspace.
After wiping the rims, I screwed on two-piece lids and processed the filled jars in a water bath canner for 30 minutes according to altitude.
Letting them cool overnight, I was pleased to see the proper seals had formed. Now I look forward to enjoying this delicious fresh fruit filling all year long!
Water or Juice for Canning
There are a couple options when choosing a liquid for my strawberry apple pie filling canning recipe. I had to decide between using water or juice.
Water is a convenient choice since it is very accessible and has a mild taste that doesn’t overwhelm the natural flavors of the fruit. It works well at dissolving the Clear Jel thickener without altering the final product too much.
However, juice could provide some benefits too. While water does the job cleanly, apple juice for example might complement the apples and strawberries a little better. It could deepen their flavors a touch and add some extra color.
In the end, either water or juice will work fine from a canning safety standpoint, as long as I follow the appropriate ingredient ratios. One allows the fruit to shine through purely, whereas juice offers a subtle taste boost.
Considering my preference for bringing out the filling’s fresh fruity essence, I opted to go with water this time for its straightforward profile. But juice is certainly worth experimenting with another batch to compare!
Some Tasty Ways To Use Canning Strawberry Pie Filling Recipe
As a Pie Filling
- Simply spoon the filling into a graham cracker or mini pie crust for easy individual pies and hand pies.
As a Topping
- Give cheesecakes, cheesecake bars, and mini cheesecakes a fresh berry twist by topping them with the canning strawberry pie filling.
In Cakes and Desserts
- Layer the filling between cake layers or swirl it into cupcakes for fruity birthday treats.
With Ice Cream
- Make sundaes even more decadent by adding a scoop of pie filling to melted ice cream.
In Crepes and Hand Pies
- Roll up the filling in warm crepes or mini pie dough for portable breakfasts and snacks.
In Mini Pies
- Bake the filling in a muffin tin with pie dough over top for adorable individual portions.